Seasonality in the UK

I have been in Wales, UK, this past week working on some sustainable tourism research that I started during my sabbatical for spring semester. I will be sharing the results of that research in future blogs and the member's area.

People often say that the British are not famous for being good cooks but I have found the opposite to be true whether it is in the corner pub, someone's home, or anywhere else I have enjoyed a meal. Take for example the fish and chips I had the other night here in the town of Penarth, where I am staying on my current visit. The shop owner uses nothing but fresh cod, that he batters himself just before frying; he also hand cuts and fries fresh potatoes to make his chips. Talk about delicious and a real bargain; you get a huge piece of fresh cod and more chips (fried potatoes) than you could possibly eat for 2.50 Sterling (or $4.00 at current exchange with the dollar).

The other thing I notice here that I do not see happening in the states, apart from Thanksgiving perhaps, is that when I have a meal in someone's home they are using only seasonal vegetables, which are lovely when roasted whole in the oven, perhaps coated with a small bit of goose fat. I went to dinner at a friend's home and the dinner consisted of roast lamb (with homemade mint sauce and gravy) along with the following roasted veggies: sweet potato, whole onion, potato, swede, and miniature pumpkins (yes, the ones we Americans use to decorate at Halloween). It was marvelous! It was also eye-opening because too many people I know back home (including restaurants) are still trying to serve vegetables that were in season in spring or summer and satisfy their unrealistic cravings from purveyors or markets that ship them in from parts unknown around the world, which of course contributes to global warming when shipped by land, sea, and air. It is a shame, really, because it means too many Americans are less tied to the land and change of seasons that exist outside our door keeping us in harmony with our natural surroundings and opt instead to live an artificial existence from the neighborhood "super" market.

When all is said and done, I guess the message for today is that we need to teach our students how to be more seasonal and ultimately provide their customers with a more rich and rewarding experience when dining out in any given locale. Not only will the customer experience something new but it will tie them closer to the natural world of which we tend to forget we are an integral part!